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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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A twist on the regular version of Eclair cake. This makes up a lot. I made a smaller pan of the extra to keep at home to eat later. If you want more ganache on top then you can increase the amounts of whipping cream and chocolate chips. My daughter had the traditional eclair cake at a party and we modified it together. Must refrigerate for several hours for the graham crackers to soften up. Ingredients:
5 1/8 ounces large box vanilla instant pudding mix |
2 3/4 cups milk |
0.5 (1 lb) box chocolate graham cracker |
5 1/8 ounces large box instant chocolate pudding mix |
2 3/4 cups milk |
1 (16 ounce) container cool whip, divided |
2/3 cup heavy whipping cream |
6 -8 ounces bittersweet chocolate chips (ghirardelli is wonderful) |
Directions:
1. Make vanilla pudding with 2-3/4 cup milk
2. Blend in 8 oz. of Cool Whip.
3. Make chocolate pudding with 2-3/4 cup milk.
4. Blend in remaining 8 oz. Cool Whip.
5. Butter 9x13 pan.
6. Place layer of graham crackers in bottom of pan.
7. Top with vanilla pudding mixture.
8. Place another layer of graham crackers on top of vanilla pudding.
9. Top with chocolate pudding mixture.
10. Top with another layer of graham crackers.
11. Refrigerate a couple hours before frosting.
12. Bring cream to simmer.
13. Pour over chocolate chips in sturdy bowl.
14. Whisk until melted and smooth.
15. Pour over top layer of graham crackers
16. Refrigerate overnight or for several hours.
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